超声-微波协同萃取法提取甘草总黄酮工艺研究

Study on the Extraction of Total Flavonoids from Glycyrrhiza by Ultrasonic-Microwave Synergistic Extraction

采用超声-微波协同萃取工艺提取乌拉尔甘草中的总黄酮，针对液固质量体积比（g／mL）、提取时间、提取温度和乙醇体积分数4个因素对甘草总黄酮提取率的影响进行了正交试验，确定最佳工艺条件为：固（质量）液（体积）比（g／mL）1：30，提取时间10min，提取温度50℃，乙醇浓度80％。在此条件下，甘草总黄酮的提取率为3．25％，比乙醇热回流法的提取率提高了0．32％，比超声辅助法的提取率提高了0．15％，表明超声-微波协同萃取法提取甘草总黄酮具有高效、简单、快速等特点。所获得的粗提物经AB-8大孔树脂和聚酰胺树脂进行纯化后，黄酮类物质的纯度达到96％以上。

Ultrasonic-microwave synergistic extraction （UMSE） technology in general flavonoids extracted from Glycyrrhiza uralertsis Fisch was studied. The ratio of raw material to extracting liquid （g/mL）, extracting time, temperature and the concentration of alcohol in the solvents were selected as chief factors and orthogonal-tests were studied to find the most optimal extracting conditions. The results showed that when the ratio of raw material to extracting liquid was 1 ： 30 （w： v）, extracting time was 10 min, extracting temperature was 50 ℃ and the content of alcohol in the solvent was 80%, the yield of general flavonoids was 3.25% ,which was 0.32% and 0.15% higher than those of heat reflux extraction and ultrasonic-assistant extraction respectively, showing that UMSE was an efficient, simple and rapid flavonoids extracting method. The purity of general flavonoids reached 96% when purified by AB-8 macroporous resin and polyamide chromate-graphy.